4 sea bream, about 625 g (1 1/4 lb) each, gutted and scaled
juice of 1/2 lemon
handful of oregano leaves
salt and pepper
Heat 2 tablespoons of the oil in a saucepan and cook the fennel and shallot for 5 minutes until softened. Stir in the garlic and cook for a further 1 minute. Transfer the fennel mixture to a lightly oiled roasting tray and arrange the fish on top. Season, then squeeze over the lemon juice and drizzle over the remaining oil. Sprinkle with a little of the oregano and cover with foil.
Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes. Remove the foil and bake for a further 5–10 minutes until the fish is cooked through.
Transfer to a serving plate, scatter over the remaining oregano and serve.